Gluten Free 30-Minute Mongolian Beef

This Gluten Free 30-Minute Mongolian Beef is glossy, sweet-salty, and filled with perfectly browned beef in just half an hour.

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Freeze the steak for 15–20 minutes to firm it, then slice thinly across the grain into 3–4 mm strips. Toss with 1/2 tsp salt and 2 tbsp cornstarch until lightly coated; shake off excess.
Whisk together tamari, brown sugar, water or stock, grated ginger, and minced garlic in a bowl. Set aside.
Heat neutral oil in a skillet over medium-high to high heat until shimmering. Add half the beef and sear without crowding for 1–2 minutes per side until browned; remove and repeat with remaining beef.
Lower heat and add a touch more oil if dry. Add white parts of scallions, remaining garlic, ginger, and red pepper flakes; sauté for 30–45 seconds. Pour in sauce and simmer for 1–2 minutes until slightly thickened.
Return beef to the pan and toss with the sauce for 30–60 seconds until coated. Stir in sesame oil and green scallion tops. Serve immediately.

Slice cold for best results; don’t crowd the pan when searing. Make-ahead options available for the sauce and sliced beef.